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Butter-Ginger Brickle

Author Notes:This is a variation on a recipe for chocolate bark that my best friend's mom got me addicted to years and years ago. Since then I've played with the flavors and come up with a few tasty spin-offs. This fall-flavored version is one of my favorites! - Kelly711 —Kelly711

Food52 Review: When I chose this recipe, I wasn’t sure if brickle was a cookie or a candy or something else, but I am delighted with the outcome. Kelly711's recipe is very, very sweet and intense, and for me, a small piece is about all I can handle at once. But the flavors are great— the nip of ginger, the butterscotch playing off the salt, and all that buttery richness. I couldn't find the Nyakers gingersnaps Kelly711 suggests, but I did find another thin, wafer-type gingersnap at Trader Joe's that did the trick. The wafer thickness works perfectly and a 9.5-ounce box of cookies (80 round cookies about 2-inches across), covers a full-sized jelly roll pan. Be sure to use the foil, and try not to leave any gaps between the cookies, even if that means overlapping them slightly. If this brickle does not satisfy a sweet tooth, nothing will! – vvvanessa —The Editors

Serves: 12

Ingredients

1
package of thin gingersnaps (like Naker's brand)

1
cup sugar

1
cup butter

1
teaspoon vanilla extract

18
ounces (1.5 packages) butterscotch chips

1
teaspoon coarse sea salt

In This Recipe

Directions

Preheat oven to 350 F.

Line jelly roll pan (or large cookie sheet with side walls) with heavy duty aluminum foil.

Place layer of of cookies evenly on foil. (You can break them up to fit most evenly).